Directions for: Lemon Grass Shrimp
Ingredients
Shrimp20 fresh shrimp peeled and deveined, 21/25 Count
1 Tbsp fresh garlic minced
1 Tbsp vegetable oil
10 lemon grass stalks
Vegetable oil
Sauce1 Tbsp grated fresh ginger
Zest and juice of 1 lime
cup dark rum
cup brown sugar lightly packed
2 tsp chilli flakes
4 Tbsp unsalted butter chilled
Salt and pepper to taste
To AssembleDirections
Shrimp Sauce To Assemble1. Cut the lemongrass stalks on an angle to create a 20x 6 inch spears.
2. Skewer one shrimp (through the thick part of shrimp and through the tail) on each lemongrass stick and place them on a baking tray.
3. In a medium sauce pan set over low heat combine the ginger, lime zest, lime juice, dark rum, brown sugar, chilli flakes, and butter. Season with salt and pepper.
4. Bring to a simmer while whisking constantly. Cook for approximately 5 minutes and remove from the heat.
5. Sprinkle the shrimp with salt, pepper, garlic and vegetable oil.
6. Preheat barbeque to high heat (425F) (220C)
7. Oil grill well to help prevent sticking.
8. Place the skewers directly on the grill and cook for approximately 1 minute.
9. Flip the skewers and baste the shrimp with the sauce.
10. Continue to cook 1 more minute.
11. Remove from grill and drizzle with remaining basting sauce so that both sides are well coated.
12. Serve and enjoy.
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